Total time: 58 minutes
Prep time: 40 minutes, Cook time: 18 minutes
Ingredients for 6 people
12 slices of bread
3 1/2 oz of shredded mozzarella
3 1/2 oz of shredded cheddar
1 tsp of curry
1 tsp of paprika
1 tsp of chefclub egg spice mix
3 slices of bacon
6 tsp of hollandaise sauce
Salt & pepper
Cut 6 slices of bread into 4 strips, place all the slices of bread on a baking sheet and bake in the oven for a few minutes to dry the slices of bread. Mix the shredded cheddar and the shredded mozzarella. Heat 4 strips of the cheese mixture on the griddle. Place a slice of sandwich bread in the center of the strips of melted cheese and weld 4 strips of cheese around the slice of sandwich to form cubes. Repeat the process to have 6 cubes and weld them together using the melted cheese.
Place the each egg in cling wrap, sprinkle the curry on 2 eggs, the paprika on 2 eggs and the Chefclub egg seasoning for on the last 2. Fold down the cling film, forming a ball with each egg, cook them for 3 minutes in boiling water to obtain poached eggs. Cut the avocados, the smoked salmon into strips, form 3 roses of avocado and smoked salmon, place them in the bread cubes. Cook the bacon in the pan and form 3 roses of avocado and bacon and place them in the remaining cubes. Place the eggs on the interstices of the grid, pour the hollandaise sauce over the eggs, season with pepper and dill. Serve and enjoy!